Banana muffins

 

 

2 cups all purpose flour

1 1/12 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup white sugar

3/4 cup Earth Balance dairy free, soy free substitute- melted and ccooled

2 egg equivalent of EnerG Egg replacer- (3tsp mixed with 4tbsp water, mixed well first)

1 tsp vanilla extract

 

Preheat oven to 350 degrees. In a large mixing bowl combine your flour, baking soda, salt, and sugar and whisk weset then set aside.  In another medium sized bowl mash up your bananas, then add in your vanilla and mix well. In a small bowl add your EnerG Egg replacer with amounts equivalent to than of 2 eggs and wisk well and add to your wet mixture bowl. Mix well. Measure out your butter substitute in a glass measuring cup and microwave for 45 seconds to 1 minute to melt then let cool a minute and add to your wet mixture bowl and incorporate. Now add yomixture ingredients to your dry ingredient bowl and mix well. Using a cupcake/muffin scoop measure out and scoop batter into pre lined muffin tins… Should make about 20 depending on how full you fill your muffin tins.  Bake in the oven on convection bake for 15 minutes. Let cool completely then serve. Enjoy!